California Raisin Imperial Chicken Sandwich with California Raisin, Mango & Cucumber Salsa, 62-degree Egg & Cajun Hand-cut Potato Wedges

AuthorCalifornia Raisins
Rating

Elvin Chew | Head Chef, The Sapling, a SHATEC Restaurant, SHATEC Institutes
The idea behind this recipe is to incorporate the sweetness of California Raisins into an Asian sauce that has a sweet and sour profile, and which pairs well with chicken. The addition of California Raisins to the salsa also lends texture and fruitiness, and gives the dish that extra oomph.

California Raisin Imperial Chicken Sandwich with California Raisin, Mango & Cucumber Salsa, 62-degree Egg & Cajun Hand-cut Potato Wedges
Yields4 Servings
CALIFORNIA RAISIN IMPERIAL SAUCE
 100 g California Natural Raisins
 50 g fine sugar
 40 ml Worcestershire sauce
 40 ml HP sauce
 20 ml A1 sauce
 30 ml chilli sauce
 100 ml tomato ketchup
 50 ml oyster sauce
 200 ml water
CALIFORNIA RAISIN, MANGO & CUCUMBER SALSA
 60 g California Golden Raisins
 150 g ripe mango, diced
 60 g cucumber, diced
 10 g chilli, diced
 10 g Chinese parsley, chopped
 50 ml lemon juice
 20 g sugar
 salt and pepper, to taste
CAJUN HAND-CUT POTATO WEDGES
 8 russet potatoes, skin on, cut into wedges
 30 g Cajun spices
 oil, for deep-frying
 salt and pepper, to taste
IMPERIAL CHICKEN SANDWICH
 4 pcs chicken breast, butterfly-cut
 5 g salt
 5 g chicken flavour seasoning
 1 egg
 35 g cornflour
 5 ml Worcestershire sauce
 brioche, sliced
 coral lettuce
62-DEGREE SOUS VIDE EGG
 4 eggs
CALIFORNIA RAISIN IMPERIAL SAUCE
1

Combine all ingredients in a pot and cook over low heat. Stir the mixture well and keep warm before serving.

CALIFORNIA RAISIN, MANGO & CUCUMBER SALSA
2

Combine salsa ingredients in a mixing bowl. Mix well and keep chilled before serving.

CAJUN HAND-CUT POTATO WEDGES
3

Steam the hand-cut potatoes for 20 minutes. Allow to cool.

4

Heat up oil for deep-frying. Lightly deep-fry the potatoes for 3 to 4 minutes, then remove from oil.

5

Sprinkle the Cajun spices onto the potatoes and re-fry until golden brown.

6

Drain excess oil and toss the wedges with more Cajun spices and some salt and pepper.

IMPERIAL CHICKEN SANDWICH
7

Marinate the chicken breast with salt, chicken flavour seasoning, egg, cornflour and Worcestershire sauce for 4 hours or more.

8

Deep-fry or bake the chicken breast.

9

Dip the cooked chicken breast into the California Raisin imperial sauce before serving.

62-DEGREE SOUS VIDE EGG
10

Place eggs in a sous vide machine set at 62°C and cook for 1 hour.

To Assemble
11

Toast the sliced brioche.

12

Lay coral lettuce on the brioche and spoon some California Raisin, mango and cucumber salsa onto the lettuce. Top with cooked chicken breast and more California Raisins from the imperial sauce.

13

Add a little more salsa and top with a sous vide egg. Serve with potato wedges.

CategoryCooking Method, , , ,

Ingredients

CALIFORNIA RAISIN IMPERIAL SAUCE